Red Flags of Junk Science

“Consumers are taking greater responsibility for their health and are hungry for nutrition information. But beware, not all information is accurate.

New diets appear all the time, making it a challenge to separate fact from fiction. Judging accuracy is easy when you watch for the “red flags of junk science.” Think twice if:

* A product promises a quick fix
* There are dire warnings on the package
* A product lists “good” and “bad” foods
* Recommendations are based on a single study
* It sounds too good to be true.

Healthy weight is about lifestyle, not quick fixes and short-term answers. For long-term results and reliable information, follow MyPyramid and get regular physical activity.”

Produced by ADA’s Public Relations Team

The July/August 2008 edition of Nutrition has an article on the benefits of pomegranate extract for joint health. A study done on rats found that subjects who had arthritis and took pomegranate extract delayed the onset and reduced the severity of osteoarthritis inflammation. Joint destruction was also decreased in those subjects.

So, grab you some pomegranate juice or extract and you could improve your joint health while reducing your risk of developing or worsening arthritis.

Thanks to Sarah Bursi, a nutrition major and friend of mine from the University of Memphis for the heads-up on this interesting article. You can see the article abstract here.

Back to School Breakfasts

It seems like lots of people are needing quick and easy breakfast ideas, so I decided to continue this idea with a high protein muffin. These are great as is or when you add 1 cup of chocolate chips. Enjoy!

2 cups self-rising flour
2/3 cup sugar
1/3 cup peanut butter
1 cup milk
1/2 teaspoon vanilla
2 eggs, beaten
2 tablespoons vegetable oil

Combine flour and sugar in mixing bowl. Cut in peanut butter until mixture resembles coarse meal. Set aside.

Combine milk, eggs, and vegetable oil. Add liquid mixture to dry ingredients. Stir until mixture is moistened. Spoon batter into greased muffin pans, filling 2/3 full. Bake at 400 degrees for 20 minutes.

Yield: 1 dozen muffins - Nutrition Info (per muffin): 197 calories, 5 grams protein, 7 gram fat, 29 grams carbohydrate, 13 grams sugar, 0 grams fiber, 318 mg sodium

Did you know that eating omega-3 fats can help improve your brain function? Studies show that students who eat lots of omega-3 fats have better test scores and even an increased IQ! Increased brain function, however, is seen to be about 2 times greater in girls than in boys, probably because girls have an increased need to store omega-3 fatty acids than boys.

Good sources of omega-3 fats:

* Salmon
* Black Cod
* Flounder
* Walnuts
* Flaxseed

So, grab you some healthy omega-3 fats today to help you be smarter tomorrow!

Information published by the Dole Nutrition Institute

Thanks to my mom, Marilyn Easley, for making this delicious recipe for us using corn from our garden!

Preheat oven to 350 degrees. Use fresh ears of corn with husks still on. Pull the husks gently back and take the silks out and trim the end, if needed. Replace the husks back around the corn. Soak the ears in water for about 10 minutes. Drain well.

Place cobs on middle rack in oven. Bake for 30 minutes. Serve in the husks. Pull the husks back and use the husks for a handle, or remove them completely. Apply butter and sprinkle with salt. Enjoy!

Great for an outdoor cookout too! If you have room on your grill, you can cook them on indirect heat on the grill.